Note: This recipe is especially for kids who must avoid gluten, a type of protein found in many foods.

This light vegetarian, gluten-free dish can be served with steamed veggies, a salad, or baked potato.

Prep time: 40 minutes

Ingredients:

• 3 bell peppers
• 15-oz. can black beans, drained and rinsed
• 1 c. corn
• 1 c. cooked rice
• ½ c. onions, finely chopped
• 1½ tsp. cumin
• 1 oz. light cheddar cheese, grated
• 1 oz. jalapeño Jack cheese, grated
• 2 cloves garlic, minced
• 1 tsp. cilantro
• ¼ c. water
• nonstick cooking spray

Directions:

1. Preheat oven to 350°F (176°C). Spray 9"x 13" pan with nonstick cooking spray.
2. Cut peppers in half lengthwise and remove seeds.
3. In a large bowl, combine remaining ingredients except cheese.
4. Fill each pepper half with bean mixture and place in pan.
5. Pour ¼ cup water into the pan around the peppers.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and sprinkle each half with cheese. Bake uncovered for 5 minutes or until cheese is melted.

Serves: 6

Serving size: ½ pepper

Nutritional analysis (per serving):
195 calories
10 g protein
4 g fat
2 g sat. fat
32 g carbohydrate
7 g fiber
9 mg cholesterol
254 mg sodium
102 mg calcium
2.4 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Any color of peppers will work well in this recipe. If you would like to add meat, consider adding 1/2 c. ground beef or turkey to the bean mixture.

Reviewed by: Allison Brinkley, RD, CNSC, LD/N
Date reviewed: July 2012